Fruity lamb tagine

Fruity lamb tagine

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(131 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


Serves 4
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Healthy


  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g lean diced lamb



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrots, quartered lengthways and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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Comments, questions and tips

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19th Apr, 2013
I live in France, and lamb is expensive here so I use minced pork which is very reasonable as a substitute for beef and lamb, result was superb and enjoyed by husband and 2 picky teenagers!!
14th Apr, 2013
Superb. Mistakenly used apricots that were ready to eat and they disintegrated so next time i'll use proper dried ones. Would urge you to include the pomegranate and coriander - it really does enhance the dish
11th Feb, 2013
Gorgeous with Harissa couscous
5th Feb, 2013
We made this last week and it was absolutely fantastic. We put it in the slow cooker before going to work and the house smelt fantastic when we got in! One of the nicest recipes we've tried from this site, and so easy too. Definitely recommend.
16th Sep, 2013
Hi how long and on what setting did you do this in your slow cooker? Thanks
3rd Feb, 2013
Delicious tagine. Quite easy to make. The pomegranate seeds make it really exotic.
26th Jan, 2013
This is so easy to make and really delicious. Good with rice, couscous or potatoes.
20th Jan, 2013
This was lovely and easy to make and having made it for friends I was really pleased when they all said how much like a restaurant meal it was. I served it with some lemon flavoured rice and some home made flat breads.
17th Jan, 2013
Really tasty and so easy to make (I used chopped apricots as the supermarket had sold out of whole ones). I had never heard of ras-el-hanout before -- really lovely mix of spices. Will definitely make again.
27th Dec, 2012
Easy to make, looks lovely with the pomegranate seeds and herbs, and tasted great - meat very tender after 1.5 hours. Will make again!


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